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Recipes - BRAISED BEEF & NOODLES

Recipe Name

BRAISED BEEF & NOODLES

Submitted by

jgouker

Recipe Description

L01700

Quantity	100	Quantity Unit	Servings (1.25 Cups)	Servings
Prep Time (minutes)	240	Cook Time (minutes)	140	Ready In (minutes)	380

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Ingredients
Amt.	Measure	Ingredient



1 3/4	gallons	boiling water
30	pounds	stew meat, lean
16	cups, chopped	Large Yellow Onions, Chopped
4	cups	Catsup, low sodium
1 1/4	tablespoons	garlic powder
2 1/3	tablespoons	salt
6	leaves	bay leaf
3	tablespoons	black pepper
3	tablespoons	thyme, dry, ground
6	cups (8 fl oz)	cold water
6	cups	all-purpose flour
7	gallons	boiling water
112	ounces	egg noodle pasta

Steps

Sequence	Step

1	THAW DICED BEEF UNDER REFRIGERATION. CHOP ONIONS TO 1 INCH CHUNKS BEFORE MEASURING. 1. Place beef, water, onions, catsup, pepper, thyme, garlic powder, bay leaves and salt in steam-jacketed kettle or stock pot. Bring to a boil; reduce heat; cover; simmer about 2 hours or until tender. Skim off excess fat. Remove bay leaves.
2	Add noodles to boiling salted water; return to a boil; cook 8 to 10 minutes or until tender; drain thoroughly.
3	Combine flour and water to make smooth mixture; stir into beef mixture. Blend well. Return to boil. Reduce heat; cook 10 minutes or until thickened. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
4	Add cooked noodles to beef mixture. Stir well. CCP: Hold for service at 140 F. or higher.

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